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Sautéed Dandelion Greens with Garlic

A quick and flavorful sauté of fresh dandelion greens with garlic, red pepper flakes, and vinegar, ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh dandelion greens roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1 tablespoon red wine vinegar or lemon juice

Equipment

  • Large colander
  • Cutting board
  • Sharp knife
  • Large skillet or saute pan
  • Wooden spoon or spatula
  • Measuring spoons
  • Tongs or cooking fork

Method
 

  1. Rinse the dandelion greens thoroughly in a large colander under cold running water to remove grit.
  2. Shake off excess water and pat the greens dry with a clean kitchen towel or paper towels.
  3. Peel and thinly slice 4 garlic cloves, about 1/8 inch thick, keeping slices uniform.
  4. Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat for about 1 minute until shimmering.
  5. Add the sliced garlic and 1/4 teaspoon red pepper flakes, stirring constantly for 1 to 2 minutes until garlic is golden and fragrant.
  6. Add all the dandelion greens to the skillet and use tongs to fold them into the oil, allowing them to wilt.
  7. Continue sautéing for 5 to 7 minutes, stirring occasionally, until the greens are tender but still bright green.
  8. Season with 1/2 teaspoon kosher salt and 1 tablespoon red wine vinegar or lemon juice, tossing to combine.
  9. Taste and adjust seasoning, adding more salt or acid if desired, then serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet before serving.